Deli pasta salad
Simple storecupboard pasta salad with sunny Mediterranean flavours
- 300g farfalle(pasta bows)
- 200g frozen peas
- 1 large tomato
- 10 sundried tomatoesin oil
- 2 tbsp olive oil
- 2 tsp white wine vinegar
- 1 garlic clove
- large handful fresh basil leaves
- 85g pack prosciuttoor salami
Nutrition: per serving
- kcal426
- fat12g
- saturates2g
- carbs64g
- sugars0g
- fibre6g
- protein19g
- salt1.68g
Method
step 1
COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
step 2
MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
step 3
TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.